An easy “fix and forget” barbecue pulled pork recipe where you control the taste by slathering with your favorite barbecue sauce.
Super Bowl Sunday is almost here! You are seeing recipes appear anywhere and everywhere for the best football party food. You can find some of my favorites over on my right sidebar, along with a big round up here.
This week I’ll be sharing more recipes that will be perfect for this year’s Super Bowl Sunday. We are hosting a few friends, so I’m serving this pulled pork as a main dish along with some appetizer staples like soft pretzels and chips and salsa.
This is my new “go-to” pulled pork recipe. I love easy flavor. And, adding flavor to this pulled pork is definitely easy. Quickly toss together a spice rub, massage it into the meat, let it slowly cook then pour in your favorite sauce!
Serve this pork alongside your favorite southern sides, throw on a few tortillas for tacos, or have a sandwich. We’ve been enjoying it as sandwiches on buttery cornbread yeast buns, a recipe I’ll be sharing tomorrow.
And easy and versatile pulled pork recipe, cooked low and slow for shredding in your slow cooker.
- 2 medium yellow onions, thinly sliced
- 4 medium garlic cloves, thinly sliced
- 1 cup chicken stock or low-sodium chicken broth
- 1 Tablespoon packed dark brown sugar
- 1 Tablespoon chili powder
- 1 Tablespoon kosher salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1 (4.5 to 5 lb) boneless pork shoulder (or pork butt), twine or netting removed
- 28 ounce container of your favorite BBQ sauce
Layer the onions and garlic evenly into the bottom of a large slow cooker bowl. Pour in the stock/broth. In a small bowl, toss together the brown sugar, chili powder, kosher salt, cumin and cinnamon. Pat the meat dry with a paper towel, then using your hands, rub the spices all over the surface and into the crevices of the pork. Place the pork on top of the onions in the slow cooker. Cover and cook on low for 8 to 10 hours, or high for 6 to 8 hours, until the pork is fork tender and easily shreds.
When the pork is done, set the slow cooker to the "warm" setting and transfer the meat to a cutting board or large platter. Set a mesh strainer over a heat-proof bowl. Using oven mitts, remove the slow cooker bowl and pour the onion mixture into the mesh strainer, then return the solids to the slow cooker bowl. Set the liquid aside.
Using 2 forks, shred the cooked pork and discard the fat. Return the shredded meat into the slow cooker with the onions. Pour in the BBQ sauce and stir to combine. Keep warm in the slow cooker until ready to serve.
*The BBQ sauce is optional. If not using the BBQ sauce, pour in about 1/4 cup of the strained liquid until just moistened. Season to taste with additional salt and pepper.
Recipe Source: Christine Gallary, Chow.com
This freezes well. Let cool, then store in the freezer sectioned out in set portions in a freezer bag. When ready to use, allow to thaw in the fridge overnight, then reheat on the stove top.